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There is a reason that Elizabeth Gilbert, author of Eat, Pray, Love: One Woman’s Search for Everything Across Italy, India and Indonesia spent months in Italy eating and enjoying life. When Italy is the concerned we don’t count calories, what counts is our gastronomical pleasure.

Today’s recipe is Crostini – toasted Italian bread topped with mushrooms, which is a classic Italian appetizer like Bruschetta. Porcini were originally used for this recipe, but don’t hesitate to go with any other wild mushrooms. I used some magical ingredients that do not exist in the original recipe; truffle flavored olive oil and smoked salt from Norway. The aftertaste was heavenly! Yet, you can still make a mouthwatering appetizer without them. To make a lower calorie version, feel free to use light style toast bread.

It is amazing to achieve such a gastronomical delight with a simple recipe.

Ingredients (Serving 4)

625 gr fresh porcini or other wild mushrooms

2 tablespoon extra virgin olive oil

½ onion, chopped

2 cloves garlic, chopped

1 tablespoon parsley, chopped

Smoked Salt, (or regular salt)

Black Pepper

Truffle olive oil to sprinkle the toasted bread)

1 firm textured Italian or French bread, cut in 1 cm thick slices

Preparation Method

To prepare the mushroom topping: rinse and dry the mushrooms then dice them. Sauté garlic, onion and parsley with olive oil in a deep saucepan for 2-3 minutes and then add mushrooms. Cook for 5 minutes while stirring continuously. Season with salt and black pepper. Set aside the topping.

Toast the bread sliced in a preheated oven for a few minutes. Remove them as soon as they turn crusty. Sprinkle the surface with truffle olive oil. Spread the mushroom over each toast. Serve right away.

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